Beef Burgers with Beet Relish and Cucumber Raita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2lb (600g) good quality lean ground beef1 tsp smoked paprikapinch of cayenne peppersea salt and black pepperolive oil, to cook and drizzle8oz (250g) cherry tomatoes on the vinesplash of balsamic vinegarBeet Relish:8 oz (250g) cooked beat in natural juices, drained3 tbsp capers, rinsed and drainedhandful of italian parsley, roughly chopped2 tbsp balsamic vinegar3 tbsp olive oilCucumber Raita:1 large cucumberhandful of mint leaves, chopped3-4 tbsp plain yoghurtsqueeze of lemon juice, to taste
1. Put the ground beef into a large bowl and add the paprika, cayenne, 1/2 tsp salt (or less to taste) and 1/2 tsp pepper. Mix well with your hands, then shape into 4 neat patties. Place on a plate or tray, cover with plastic wrap, and chill for at least 30 minutes to set the shape.
2. Make the beet relish in the meantime. Roughly chop the beet and place in a food processor along with the capers, parsley, balsamic vinegar, and olive oil. Pulse until the mixture is roughly chopped - you don't want to puree the beet. Season to taste and transfer to a bowl.
3. For the cucumber raita, peel the cucumber and quarter lengthwise. Scrape out the seeds with a spoon and discard. Roughly chop the flesh and place in a bowl. Add the chopped mint and toss with enough yogurt to bind. Add the lemon juice and season with salt and pepper to taste.
4. Heat the barbecue or heat a little olive oil in a nonstick skillet. Brush the burgers with olive oil and cook on the barbecue, or pan-fry. Remove to a warm plate and let rest for a few minutes. Add the tomatoes to the barbecue or skillet and drizzle with a little olive oil and balsamic vinegar. Cook for 1-2 minutes until the tomatoes are soft but still retain their shape.
5. Serve the burgers with the tomatoes, beet relish, and cucumber raita. For a neat presentation, spoon the raita into lettuce cups and garnish with a handful of arugula.
Serving Size: 1 patty each
Number of Servings: 4
Recipe submitted by SparkPeople user THEHEALTHYCHEF.
2. Make the beet relish in the meantime. Roughly chop the beet and place in a food processor along with the capers, parsley, balsamic vinegar, and olive oil. Pulse until the mixture is roughly chopped - you don't want to puree the beet. Season to taste and transfer to a bowl.
3. For the cucumber raita, peel the cucumber and quarter lengthwise. Scrape out the seeds with a spoon and discard. Roughly chop the flesh and place in a bowl. Add the chopped mint and toss with enough yogurt to bind. Add the lemon juice and season with salt and pepper to taste.
4. Heat the barbecue or heat a little olive oil in a nonstick skillet. Brush the burgers with olive oil and cook on the barbecue, or pan-fry. Remove to a warm plate and let rest for a few minutes. Add the tomatoes to the barbecue or skillet and drizzle with a little olive oil and balsamic vinegar. Cook for 1-2 minutes until the tomatoes are soft but still retain their shape.
5. Serve the burgers with the tomatoes, beet relish, and cucumber raita. For a neat presentation, spoon the raita into lettuce cups and garnish with a handful of arugula.
Serving Size: 1 patty each
Number of Servings: 4
Recipe submitted by SparkPeople user THEHEALTHYCHEF.
Nutritional Info Amount Per Serving
- Calories: 579.6
- Total Fat: 45.1 g
- Cholesterol: 112.8 mg
- Sodium: 640.7 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.8 g
- Protein: 29.5 g
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